I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Friday, April 6, 2007

Happy Easter Everyone

This was one of the recipes my grandmother found back in 1973 in either a Woman’s Day or Family Circle magazine. Since we did not eat meat on Good Friday she thought this would be a nice recipe to try. Everyone loved it so much that for awhile it became an every friday night meal. Served with a salad and some type of potato or rice on the side made for a very satisfying dinner.

This photo shows it being served with mayonaise on the side which is good but it's even better with the warm cheese sauce.

Tuna Roll recipe

2 cups tuna, drained (she usually used 6 cans)
4 ounces shredded Cheddar cheese
1 teaspoon celery salt
1/4 teaspoon pepper
1 egg (raw)
3 hard boiled eggs, shelled and chopped (will be sprinkled on top of filling when assembling your roll)

2 cups Bisquick
1/2 cup waterSauce:
1 can of cream of mushroom soup
1 cup Cheddar cheese
salt and pepper to taste
1cup of milk

Mix tuna, cheese, celery salt, pepper and raw egg together,set aside.
Mix Bisquick and water to form soft dough. Roll into a 12 x 14-inch rectangle and spread tuna mixture over and sprinkle hard boiled egg over tuna mixture. Roll up and join ends. Place on cookie sheet and bake at 350 degrees for 25 to 30 minutes.

Put soup, milk, salt and pepper into a saucepan. Bring to a boil. Remove from heat and stir in cheddar cheese until smooth. Now it is ready to serve with your tuna roll. Makes 4-6 servings

1 comment:

Bon Vivant said...

OMG! I think that I've actually seen this recipe in an old McCall's magazine (McCall's may have used canned salmon though).